Ingredients

2 cups shredded carrots

2 cups of evaporated milk

3 tablespoons unsalted butter

1/4 cup sugar

1/2 teaspoon cardamom powder

6 chopped roasted cashew nuts (To garnish)

Advertisements

Preparation

1.Roast the cashew nuts and set aside for the garnish.
2.Melt the butter in a frying pan on medium heat.
3.Add the shredded carrots and stir-fry for about five to seven minutes.
4.Carrots should be tender and there would be a change in color and smell.
5.Add sugar to it and cardamom powder and stir-fry for another three to four minutes
6.Add the milk and cook until the milk dries. This will take about eight to ten minutes until the pudding starts to leave the side of frying pan.
7.Garnish with cashew nuts.
Carrot pudding can be refrigerated for up to one week. When ready to serve just warm.